A boozy, bittersweet Old Fashioned riff from Death & Co’s Tyson Buhler with notes of brown sugar, dark molasses, baking spice, and leather 🥃🍮 The blend of aged and overproof Demerara/Guyanese rums forms a base with notes of caramelized sugar, molasses, leather, and coffee that works in great harmony with the baking spice accents from the Cinnamon Bark Syrup and the bittersweet notes with a hint of cocoa from the bittersweet Amaro (Fernet). A grapefruit twist adds a bright citrus aroma that precedes each sip 1.5 oz Blended Aged Rum (El Dorado 15 yr is great here; 12 year or Ron Zacapa are probably closest subs) .5 oz Overproof Demerara Rum (Lemonhart 151 is great and has complex notes of tropical fruit, caramelized sugar, leather and coffee, but Hamilton Guyanese Overproof or El Dorado 151 are good subs) 1/2 Tsp Fernet (bittersweet Amaro from Italy with subtle menthol notes; Fernet Branca is the most prominent but Contratto makes a version with more nuanced flavor that I prefer) 1 Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and simmer 5 minutes on medium-low heat before straining) 1 Tsp Rich Simple Syrup (2 parts unrefined sugar of choice to 1 part water; stir until sugar has dissolved) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a grapefruit twist (first expressing essential oils over the surface of the drink) #stirredtropical